Cooking for the Milk-Allergic
A milk allergy is, to me, one of the more difficult of the various food allergies to deal with. Milk and its derivatives seem to be everywhere. Homecooked food is almost imperative, as one can never be sure of the exact ingredients of restaurant meals. Think butter, and how much it is used in soups and entrees, for example.
I’ve become quite adept at reading food labels, having done so numerous times since we recognized my son’s milk allergy. It’s not always easy to tell that a specific ingredient is milk-derived. A number of processed foods do have “Contains milk” on their labels. Others, though, simply list the ingredients. For the uninformed, “magnesium caseinate” may not raise a red flag, but it is actually milk-derived. I’m thankful to our pediatrician who provided us with a laminated card (the size of a standard credit card) specifying the terms that indicate the presence of milk proteins. I carry that card in my wallet for quick reference as I shop.
There are substitutes that may be used in cooking, such as soy-based margarine. The taste is different, of course, but it’s good enough for the purpose. Soymilk is a good alternative source of calcium. I’ve used it with cereal and oatmeal, but not in coffee (in place of half-and-half).
For more information on managing a milk-free diet, see this article from Kids Health.
The Calgary Allergy network likewise has an article, which also includes a short discussion about lactose intolerance (different from a milk allergy). Also see their list of terms that indicate milk ingredients in food labels.
Related Stories
POSTED IN: Cooking
5 opinions for Cooking for the Milk-Allergic
Stef
Oct 25, 2005 at 10:50 pm
hey maricar, some of our family members are allergic to dairy too. our favorite non-dairy milk is Imagine’s Rice Milk Vanilla Enriched, in case you want to try it. it took a while to get our 6-yo to like it, but now he’s used to having it with cereal. great for chocolate milk too!
Maricar
Oct 28, 2005 at 9:52 pm
Thanks for this info. I’ve seen rice milk in groceries but I don’t think I’ve ever tried it. I should probably ask you for tips on managing this allergy. I really hope my son outgrows it someday.
» Peanut-Free Cooking Keeping the Castle
Jan 5, 2006 at 11:17 pm
[…] I’ve previously talked about resources for cooking without milk and eggs, especially for children. Third on the list of major allergens is peanuts. […]
karen
Feb 26, 2006 at 7:48 am
We have had reactions to cross contamination in factories. I’m always on the lookout for food made in milk free factories. Between Kosher and Veggan cookbooks i’ve been able to cook with out milk. I replace milk with applesause in muffin recipies.
http://www3.sympatico.ca/robertblue/MilkAllergy.htm
Keeping the Castle » Looking for Vegan Baking Resources
Aug 11, 2006 at 7:59 pm
[…] After we had some ice cream yesterday, my son started asking for cake. Baking for him is a challenge sometimes, since he’s allergic to both cow’s milk and eggs. I’ve been scouring the web for recipes that I can use, and have finally realized that vegan resources might be just what I need. […]
Have an opinion? Leave a comment: